Replying to Liner and shell cooking how-to's

I've read through/watched a few guides for home cooked liners and shells. I've a good convection oven with good heat distribution and acuracy and am eager to get cooking.

What are your recommended procedures?

I'm working with a pair of 2013 Salomon Quest Max 120 I picked up on CL. I'm downsizing to a 25 shell and the fit is great aside from one "hot spot" on my left big toe knuckle which is shaped slightly different than my other foot from an injury. Sorry my foot or podiatry terminology is not very good. Anyway the boots have never been molded and I'm looking to blow out the area around my big toe on one side and heat mold the liners.

Thanks for your feedback.

I'm aware of bootfitters and wholly support their livelihood and the services which they provide, but right now I'm $75 into these boots which is about what it would cost to say hello to a good bootfitter around these here parts. I'm willing to give it a go! I also have other perfectly workable boots, comfort fit, but perfectly skiable.

**This thread was edited on Nov 30th 2017 at 3:03:14am